Sausage and Ġbejna Baked Eggs
A classic weekend brunch dish! Serve this heartwarming sausage and ġbejna baked eggs with plenty of crusty bread and a good cup of coffee!
Servings: 2
Ingredients
- 4 eggs
- 1 large onion sliced
- 120 g ġbejna cheese grated
- 200 g Italian sausage
- 200 g potatoes
- 30 g butter
- 1 tsp cumin
- rosemary sprigs
- thyme sprigs
- fresh basil sliced
Instructions
- Start by prepping the potatoes and boil them until fork tender, about 7 minutes.
- In a skillet/cast iron heat the butter and fry the onion on low heat. Let the onions cook until they start to caramelise, this should take about 10 minutes.
- Preheat the oven to 200°C or 400°F.
- Once the onions are soft and getting a brownish colour, add in the sausage together with the rosemary and thyme sprigs. Cook until nice and fragrant.
- As soon as the sausage is almost cooked, add the drained boiled potatoes to the cast iron. Season with cumin, salt and pepper. Let the potatoes brown and crisp slightly over medium heat.
- Make mini wells and crack the eggs into them. Sprinkle the grated ġbejna on top of everything generously.
- Transfer the pan to the oven and cook for about 5 minutes. If you do not want runny eggs, leave for about 3 minutes.
- As soon as it's out of the oven, sprinkle the fresh basil on top. Serve immediately with plenty of crusty bread. Enjoy!